Korean Beef Nachos with Wonton Chips
Crispy wontons chips topped with tender peices of caramelized beef bulgolgi, kimchi green onions and Korean cheese sauce.
Servings 4 servings
- ½ lbs. ribeye, thinly sliced
- 20-30 Wonton wrappers
- Shredded cabbage
- 1 cup kimchi, chopped
- Green onions
- Korean cheese sauce
- Gochugaru (optional for garnish)
Slice wonton wrappers in triangles and lay each piece flat on a baking sheet.
Spray with nonstick cooking spray, sprinkle with salt and gochugaru, and bake at 350 degrees for 5-7 minutes, until golden brown.
Place wonton chips on a plate and top with beef, shredded cabbage, kimchi, green onions and kimchi cheese sauce (see below).
Sprinkle with gochugaru for extra spice.
Combine marinade ingredients in a bowl and add beef. Refrigerate for 24 hours.
Heat 1 tbsp. of cooking oil in a wok or cast iron skillet over medium high heat. The oil should be smoking.
Add the beef and stir fry until crisp and caramelized on the outside, about 3-5 minutes.
Remove from heat and set aside.
Calories: 367kcal | Carbohydrates: 33g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1151mg | Potassium: 383mg | Sugar: 8g | Vitamin A: 560IU | Vitamin C: 1.1mg | Calcium: 303mg | Iron: 2.4mg